Tomato Biryani

This years tomato crop started late but its going good so far. As I said in this post, I have planted more cherry tomatoes than large tomatoes. I am getting couple of tomatoes every day and that works out better unlike last year! Last year the crop was so much that I have enormous supply of tomatoes, at least 5-6 huge ones day. I love to share the goodies with my friends but with everyone's busy schedule its very difficult to meet. So last year after giving away some, I decided to chop and freeze my dark crimson/almost dark heirloom tomatoes. I simply washed and chopped large tomatoes and stored in food safe, 2 cup capacity freezer boxes. I had supply of homegrown tomatoes until about February of this year! I used it in daily cooking like pasta, daal, soupsubji, as well as tomato biryani I am sharing with you today.

I had this tomato biryani at my aunt's place in Bangalore few years ago. She had given demo of this recipe somewhere in Bangalore and wanted us to try it. I liked the flavors and I have been making it ever since. Tomatoes, mint and coconut milk gives unique flavor to this dish.

1 cup Basmati or any long grain rice
1 cup Mint Leaves (packed)
1.5 cup Tomato Purée
1-1.5 cup Water (divided use)
1 cup Frozen Peas
1 cup Potatoes, cubed
1/4 cup Cashews (Optional)
1/2 Red Onion, sliced
1/2 cup Light Coconut Milk
1 tsp Oil
Black peppers, Cloves, Bay Leaves, Cardamom - 2 each
1-2 tsp Kashmiri Red Chili Powder
1.5 tsp Biryani Masala
1 pinch Turmeric 
Salt per taste

Preparation - 
Wash and drain rice and let it sit for 30 minutes. 
Keep cubed potatoes in water. 
Heat oil in dutch oven, add black peppers, cloves, bay leaves and cardamom seeds. Let these sizzle for a minute. 
Add cashews and saute until golden brown. Now saute onion until translucent. Similarly saute potatoes and peas. 
Add salt, chili powder, biryani masala and mix well and then add mint leaves and saute for couple of minutes. 
Add drained rice and saute for another few minutes. 
Now add one cup water and all the tomato puree and mix well. Lower the heat, cover the pot and let the rice cook halfway. 
Now add coconut milk and mix it gently and let the cook thoroughly. Serve warm with any pickle.

Tips - 
  • This rice is very soft and/or sticky. The rice grains are not separate like usual biryani. 
  • You can use any other vegetables like capsicum or cauliflower. 
  • Mint and biryani masala gives it it unique flavor like biryani so my aunt calls it as tomato biryani.


  1. love the simplicty of this biryani!

  2. Good to see that there are people who grow their own vegetable patch and use the veggies from here to cook their daily meals.


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